Inspired by a trip to Mexico for my 30th birthday, Guacamole quickly became a make at home habit. Enjoy this dip at your next potluck or gathering.
Pico de Gallo and home made Guacamole are 2 of my favourite summer time snacks. Having visited San Diego many times, driving over the border to Tijuana for Mexican food and taking a few trips to Mexico over the years, I’ve come to love eating and making a variety of Mexican recipes.
How do you like your Guacamole
Are you a chunky guacamole lover or smooth operator?!
Over the years I have tasted my fair share of guacamole. Some times it’s left chunky, some times it’s fairly smooth. Some restaurants and Chefs add additional spices. Some like Rick Bayless add ingredients (chiles and garlic). Once you get the basics down on making a great guacamole, do not be afraid to experiment and add in your own fun ingredients. We tried Blueberry Guacamole and it really works!
More than just a dip
One thing I’ve learned by trying to eat healthier is a little goes along way. Making up a batch of guacamole on Sunday night and keeping it throughout the week is how we like to roll using a little bit every day but not eating the whole bowl. That is hard let me tell you.
If you are looking for more ways to use guacamole than just Mexican food, here’s some of the ways we’ve used this tasty dip:
Deviled eggs, as a topper on potatoes (baked is fantastic), to jazz up brown rice, egg dishes, a dollop on top of baked avocados or roasted veggies, on burgers and hot dogs, grilled meats or fish, even as a topper on chili.
I hope we’ve inspired you to make guacamole if you never have before. Here’s a few tips to help get you started.
- Avocados must be ripe
- White onion is essential
- Save the avocado pitts and keep in the guacamole to help prevent browning
- Save the lemon after you juice it and add to the guacamole to help prevent browning
- If you do not have jalapenos use red pepper flakes
- 3 ripe avocados
- 1 roma tomato, seeds removed & finally diced
- ½ white onion, finally chopped
- sprinkle of sea salt
- 1 tbsp jalapeno
- extra virgin olive oil
- 1 whole lemon juiced
- 1 tbsp cilantro
- Peel avocados and mash well. Save pitts.
- Gently mix in tomato, onion, salt, jalapeno, splash of olive oil (1 tsp), lemon juice and cilantro. Mix well. Serve immediately with a big bowl of nachos or add pitt, cover and refrigerate until ready to use.